Tags » Glutinous Rice (flour)

Ingredients of Asian Cooking: powder (粉类)

To distinguish the two type of powder that are sometimes difficult and intimidating. This article will tell you how to distinguish the two types of powder. 218 more words

Asian Food

Not Your Average Mooncakes

Moonies this year were a little different. No usual white lotus paste with melon seeds. Instead we have the awesome HK milk tea snowskin mooncakes, and Passion fruit snowskin mooncakes. 249 more words

Matcha Green Tea Waffles with Mochiko

I’ve been experimenting with waffles.  First, a whole-grain buttermilk waffle.  It was just OK.  It was crispy immediately after coming out of the waffle iron, but quickly turned soft once the steam inside caught up with the crust.   489 more words


Green Tea & Strawberry Daikufu Mochi

I love to bake or make some sweet snacks for guests coming over to my place and these Japanese daifuku mochi are by far one of the most popular sweets that I’ve made. 357 more words

Quick Desserts

Coconut Mochi

Mochi is a traditional Japanese dessert made by pounding cooked sticky rice into a smooth paste and then filling it with red bean paste. The rice gives a unique stretchy and chewy texture to the sweetened dough ball that is absolutely irresistible. 373 more words

Cooking And Baking

Chewy Rice Balls in Coconut Milk (Ginataang Bilo-Bilo)

The other day I visited the World Wide Plaza in Central with Evelyn, and after being treated to a lovely lunch of taro greens, jackfruit, rice, and halo-halo, she showed me around the place. 610 more words